I have made this delicious egg dish three times now, and it has met with rave reviews every time! As usual, I really don’t have the recipe for you, more the method. You would need to adjust it for your family. I make four pie plates for our family, which allows for a few pieces leftover. Last time I made only three and my ‘peeps’ were clamoring for more. I have the ‘recipe’ below the tutorial.
First, I shred potatoes, skin and all and toss them with olive oil and salt and pepper. Press them into a pie plate. It is important to get it thin, if you want them to cook through and be as crispy as you can get them. Bake at 425 degrees for about 15-20 minutes, until beginning to brown, like the picture below.
This one might have been a wee bit thin and a wee bit over done.
In the meantime, chop and sauté onion and red pepper (seasoned with S & P) until tender and beginning to caramelize. This gives it great flavor. Remove from pan.
Sauté chopped spinach until wilted.
Crack enough eggs for your family into a bowl, add a splash of milk and your slightly cooled onions and peppers, and again salt and pepper. ( I snuck in some cayenne here too, shhh) Add shredded cheddar cheese. Or cheese of your choice. Remember to season each layer of your dish, this really helps with overall flavor.
I then sprinkle the spinach in the pans, it seems easier to get even distribution.
Then pour your egg mixture over the spinach and crust.
I like to sprinkle more cheese on top. Some children don’t care for the extra cheese, so I leave it off one of them.
Return to oven and bake until browned and cooked through. When I make four pans I rotate them from top to bottom after about ten minutes to ensure even cooking.
Let it sit for 5-10 minutes to help ‘loosen’ the crust from the pan. When you serve it, make sure you get the crust with it. You might have to run a thin knife around it and use a thin metal spatula to free it from the bottom. This happens because I try to get the crust as crispy as possible, just shy of burnt!
Serve with a small salad, or sliced tomatoes, as I did for myself and enjoy!
Delicious, Easy, Frugal Egg Dish
- Shredded potatoes
- olive oil
- salt and pepper
- chopped and sautéed red pepper and onion
- chopped and sautéed spinach
- milk or cream
- shredded cheese of your choice
- salt and pepper
Press potatoes tossed with olive oil and salt and pepper, thinly, into pie plates. Bake at 425 degrees until beginning to brown.
Mix the eggs, milk, sautéed veggies, cheese and salt and pepper and pour over top of crust. Sprinkle more cheese over the top.
Bake until set and browned.
Let sit for a few minutes, as this seems to make it easier to get the crust loose from the pan. You might need to free it up with a thin knife of thin spatula. Be sure to not leave any of the tasty crust behind. This is Brian’s favorite part.
Let me know if you try it and what you think, or if you have any questions.